Qualitaly_119

OCT. NOV. 2020 XIII “squeeze together” in a short video and show that this little inconvenience will soon be solved and that the team will be more united than ever. Let’s do it with a smile, let’s give each other strength and you will see that the empathy from the users will be really amazing! We also inform our customers through a newsletter, any Telegram groups and broadcast lists on Whatsapp. We post on Google My Business, so that even those who don’t use social media can be updated. We update the website or blog. WE SHOW THAT WE ARE RESOLVING THE SITUATION - We take advantage of the immediacy of social media to create small videos while we sanitize the premises and clean everywhere. Let’s do it strictly with the mask and always at least one meter of distance. We communicate again everything they will find once they return. Let’s do a short simulation with one of our employees and have fun creating small video clips! KEEP IN CONTACT - Always using all the means at our disposal, let’s stay connected with our customers. We make the most of the stories to ask them questions, involve them, stimulate them. The important thing is that they do not lose sight of us! Let’s open a Facebook group to interact with them and organise Rooms! We can all talk together as if we were in one room. Maybe, on this occasion, we will announce some incredible news or allow our customers to ask us some uncomfortable questions (behind the scenes curiosity is always great!). WE DON’T SIT ON OUR HANDS - During the lockdown, the most far-sighted restaurateurs took advantage of the stop sign to review their business from different points of view. They acted proactively, trying as much as possible to find the light at the end of the tunnel without despairing (too much). This led them to discover some weak points and, consequently, to analyse them. Let us try to follow these examples! THINK ABOUT ANY NEWS - OK, we have analysed the strengths, weaknesses, elements to improve, investments to make, and now? Let’s think of something new! We invite our customers to come back to our premises and offer something new and juicy. Let’s do it by providing only a certain number of places to try the traditional dishes of our restaurant at an attractive price (this doesn’t mean cut-price). We use a few platforms to speed up the booking and, if it seems in line with our business, we charge a small deposit at the time of booking. We take advantage of the exclusivity of the event, people will perceive it as a cuddle! WE DRESS THEM WITH OUR BRAND - Alternatively, we give our first 50-100 customers our logo mask, a personalised bottle of hand sanitiser or something that shows that we are very careful to comply with anti-Covid protocols and regulations. From a hygienic point of view, we take care of every detail. We start the menu that can be displayed through QR CODE, using a blackboard near the table or using the most classic plastic-coated menus that, after use, will be cleaned by the staff (doing it in a visible way). AT PAGE 32 IN THE PANTRY A breath of fresh air for businesses The following is a series of supportive measures for the catering sector. Several aids which, however, need an expert to unravel the ball of Italian bureaucracy by Maddalena Baldini In a difficult situation like that of living with Covid-19, at a time when contagions tend to be rising in Italy as well as the rest of Europe, the attention on the catering world continues to be high. In recent months, proposals and ideas have followed one after the other, until the implementation of a series of urgent measures to support and relaunch the economy from mid-August 2020, some of which are linked to fiscal measures already contemplated in the middle of the summer. We discuss them with Angelo Salonna, accountant and partner of the Pugliese practice in Milan. BETWEEN PRESENT AND FUTURE “Public businesses, in addition to classic bureaucracy, have to deal with the novelties deriving from the Coronavirus emergency.” explains Salonna, “Among the priorities in the fiscal field there is the obligation of the electronic receipt from 1 July 2020 which includes the adaptation of the old cash register or the purchase of a new one. All this anticipates the start of the lottery of receipts - from 1 January 2021 - which operators will not be able to avoid. On the other hand, from 1 October 2020, in an optional version, and then compulsory from January 2021, there is the new electronic invoicing which requires specific expertise in issuing these invoices.” These are just some of the steps that catering operators will have to face: “ordinary” procedures, especially for those with the possibility of having an expert to rely on, but which can create a lot of problems for smaller, maybe family-run businesses. “Again, in anticipation of 2021 there will also be cashback,” he continues, “a procedure that will allow all those who pay with traced instruments, to have a cash refund: there is still discussion on the number of transactions (minimum 50 per semester) and the percentage (a 10% on at least 3,000 euros of expenditure is estimated). A choice that aims at a considerable reduction in cash.” REDUNDANCIES AND UNEMPLOYMENT BENEFITS In the workplace, Article 14 of the August Decree extended the ban on dismissal, introduced by Cura Italia and confirmed by the Relaunch Decree, until 31 December 2020. For employers who have not made full use of the redundancy fund or the exemption from